Which of the following is primarily a hop-derived flavor?

The flavor that is primarily hop-derived is floral. Hops contribute a range of aromatic compounds that can impart various flavors to beer, one of which is a floral character. This is due to the presence of essential oils in hops, such as geraniol and linalool, which are known for their floral and fruity aromas.

In the context of beer, floral notes can enhance the overall complexity of the beer, providing an enticing fragrance that can complement other flavors derived from malt and yeast. These floral characteristics are often found in certain styles of beer, particularly those that emphasize hop-forward profiles, such as IPAs (India Pale Ales).

Banana and clove flavors are typically associated with certain yeast strains, particularly in styles like hefeweizen, rather than hops. Biscuit flavors, on the other hand, originate from the malt used in brewing, which is responsible for the bread-like, toasty character in many beers. Hence, floral is recognized as the flavor primarily attributed to hops.